Minestrone

• 1/2 c. olive oil
• 3 Tbsp. butter
• 1 c. thinly sliced yellow onion
• 1 c. diced carrots
• 1 c. diced celery
• 2 c. peeled and diced potatoes
• 2 c. diced zucchini
• 1 c. diced string beans
• 3 c. shredded cabbage
• 6 c. homemade meat broth or 2 c. canned beef broth mixed with 4 c. water
• 2/3 c. canned Italian tomatoes (with their juice)
• 1 1/2 c. canned cannellini beans or Great Northern beans
• 1/3 c. freshly grated Parmesan cheese (optional)

1. Choose a large stockpot.
2. Put in oil, butter and onion and cook over medium-low heat. Add the other fresh vegetables, one at a time, stirring once or twice and cooking each new addition several minutes before adding the next one. After adding the cabbage, cook about 6 minutes, then add the broth, tomatoes and their juice and a little bit of salt.
3. Cook slowly, covered, for at least 3 hours.
4. If you see it's becoming too thick, add a bit more water to your taste.
5. Fifteen minutes before the soup is done, add the canned cannellini beans.

olive oil, butter, onion, carrots, celery, potatoes, zucchini, string beans, cabbage, homemade meat broth, italian tomatoes, cannellini beans, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871776 (may not work)